Skip to main content
The Globe and Mail
Support Quality Journalism
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); }

North African spiced chicken with baby carrots, baby turnips over couscous

Deborah Baic/The Globe and Mail

Authentic Moroccan and Tunisian food often involves an intensive amount of prep work (not to mention long cooking times), but this recipe gives you all the flavour without the time commitment. The mix of spices used is enough to lend the dish a heady background, while delicate baby carrots and turnips impart freshness.

The sweetness of prunes adds yet another layer of flavour, balanced by the citric hit of preserved lemons. Often found in jars at specialty shops, these lemons are an excellent addition to any pantry. If you can't find them, substitute two teaspoons of grated lemon rind and one tablespoon of lemon juice.

Servings: 4

Ready time: 1 hour

North African spiced chicken

2 tsp ground cumin

2 tsp paprika

1 tsp cinnamon

1 tsp ground ginger

1 tsp ground coriander

¼ tsp cayenne

2 leeks, dark-green leaves removed

2 tbsp olive oil

2 lb boneless, skinless chicken thighs

Salt and freshly ground pepper

1 tbsp garlic, chopped

1 bunch baby carrots,

scrubbed, tops removed

1 bunch baby turnips,

scrubbed, tops removed

1½ cups chicken stock

18 pitted prunes

1 tbsp preserved lemon, chopped

cup cilantro leaves

Method

Preheat oven to 375 F.

Combine cumin, paprika, cinnamon, ginger, coriander and cayenne. Set aside. Slice leeks at a 45-degree angle to make long slices. Reserve.

Heat oil in a skillet over medium-high heat. Season thighs with salt, pepper and 2 tsp of the spice mix. Add thighs and brown on each side for about 2 minutes per side. Remove to a plate.

Reduce heat to medium. Add leeks to the skillet and sauté for two minutes or until the leeks begin to soften. Add garlic and sauté one minute longer. Add the remaining spice mix and cook until fragrant (about one minute). Add carrots and turnips and sauté for one more minute. Add stock, prunes and lemon and bring to a boil. Season with salt and pepper.

Return chicken to the pan and put the pan in the oven.

Bake, uncovered, for 20 to 25 minutes (depending on the size of the thighs) or until the vegetables are tender and the chicken is cooked.

Garnish with cilantro and serve with couscous or rice.

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies